Category: DIY

Berlin was a trip full of amazing food, but my favourite meal was at the fantasticly rusticMax & Moritz in the Student District.
(sort of wedged between some trendy bars and Turkish kebab shops was this beautiful little restaurant)

Dinner there was incredible, I had some life changing Goulash and Crispy dumplings
(I never thought I’d call Goulash “life changing”)

and with an awesome 3 piece folk band rocking up half way through it was a night to remember!
Or not, after consuming 3 bottles of red wine….

So here is my take on the rich comfort food of Central Europe, eaten and enjoyed with a glass of red wine for a lazy late afternoon feast!

KITCHEN BLACKBOARDS

70’s Vinyl Player

Mainly because of this:
Has anybody see the amazing Range Cookers Give Away:
This is my entry!
Not really a cupcake but blooming DELICIOUS!!

Two of the most decadent, delicious, more-ish, lip-smacking, pound piling ingredients coming together
to create something so good.

so mother-flipping good.

This recipe has taken some inspiration from my 2 favourite things.TARTS & REESE’S PEANUT BUTTER CUPS.

I’m the type of gal who has 3 different types of frozen homemade pastry in the freezer, ready to go for Tart Experimentation. (you can make easily or you can buy it)

There was some left over sweet pastry, to which I swirled in some Nutella
– because what was about to go in just wasn’t going to be naughty enough.
It created a really lovely marble effect and my pastry actually turned out really buscuit-y

I just blind baked for 10 minutes

&Stuffed this little minx with a dollop of crunchy peanut butter.

Then toasted some hazelnuts, melted in some Nutella on a very low heat and a tiny dash of cream – which was I think UNnecessary because Nutella is already a good thick consistency.

Then poured this mixture over the peanut butter layer

and left them in the fridge for an hour to set.

Then I topped them with a poor-man’s Reese’s Peanut product…
A few slices of a beautiful Starbar

I absolutely loved these little sweet vanilla and strawberry tarts!
they were so delicious and I think they are my favorite…

I served them with a nice cold jug of Pimm’s with all the trimmings!
Perfect for Wimbledon season

S T R A W B E R R Y C O M P O T E

Strawberries

Caster Sugar

Teaspoon of Oil

Really simple, just slowly cook the Strawberry’s in a pan in a little oil
& add the sugar,
cook on a low heat until they’re soft, gooey and sweet!

S W E E T V A N I L L A S H O R T C R U S T P A S T R Y

300g Plain Flour

150g Soft Butter

60g Caster Sugar

2 teaspoons Madagascan Vanilla Extract

1 Egg Yolk

Mix and make your pastry as normal, then cover and leave in the fridge for half an hour
then it’ll be nice and easy to roll out and cut for your tart dish(es)

Blind bake for 15 minutes until golden brown and B E A U T I F U L
The smell is so amazing with the Vanilla! Can you tell I loved making these?

So simple bits over:

C R E M E P A T I S S E R I E

4 Egg Yolks

65g Caster Sugar

15g Plain Flour

15g Corn Flour

350ml Whole Milk

½ tsp Vanilla Extract

Icing sugar, for dusting

First
MIX the Egg & Sugar, Flour & Corn Flour together, and leave to one side
Then
HEAT the Milk & Vanilla until boiling in a pan on the hob
Next
SLOWLY pour the Milk mixture into the Egg Mixture
WHISKING THE WHOLE TIME
DO NOT STOP WHISKING…
Then pop the whole mixture back onto the hob and heat gently.
DO NOT STOP WHISKING…

Remove from the heat and place into a clean bowl dust with Icing Sugar
& Leave in the fridge to cool down.

NOW ASSEMBLE

These are amazing little treats!
and will definitely be a best seller
#TartsSellingTarts